1 tsp. lemon juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lemon zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
Preheat the oven to 400F. Place the avocado in a bowl with the lemon juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.
Makes approximately 12 muffins
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